The Menghai seems very smoky and the Kunming more earthy. Neither seem like anything to do cartwheels over.

I like to do one or two rinses and then a long infusion of a few minutes. It may be that the quality of the leaves I'm using is not great, but with short infusions I get all the aroma but very little flavor. I always get an urge to toss a tiny bit of raw sugar into my pu-erh but I fight it and win most times.

I'm going to be ordering some sheng pu soon - a first for me. My appreciation for green teas is increasing lately.

I agree with Tony on the samples. It is so difficult to tell without doing several gong fu sessions often with some time in between. Not to mention how much some change, in a good way, over a year or so. Its like going to a wine tasting and thinking oh this is great......then buying a bottle some time later and asking yourself what did I like about this?